These easy Slow Cooker Chipotle Beef Burrito Bowls are a weeknight dinner dream. Tender shredded beef that’s been braised in the slow cooker for hours, fresh veggies, and all your favorite burrito toppings in one bowl.
Can we all agree that burrito BOWLS are where it’s at when it comes to the whole burrito situation? Don’t get me wrong, traditional burritos are good, but burrito bowls are like burrito’s much sophisticated older cousin who seriously has her life figured out.
With burrito bowls you get the flavor of traditional burritos, and all your favorite toppings, but you also get to pack in even more fresh veggies and eat them out of your favorite bowl. And let’s be honest, food just tastes better when eaten out of a bowl, am I right?
When it comes to a quick and easy weeknight dinner, these slow cooker chipotle beef burrito bowls are my go-to recipe. Everyone loves them, so I know they’ll be a crowd-pleaser, and they only require around 20-30 minutes of actual hands on cook time.
Slow Cooker Burrito Bowls Video: Watch How to Make This Recipe
Chuck Roast: you’ll need a two and a half pound chuck roast for this recipe.
Onion & Garlic: fresh onion and garlic help to add so much flavor to the beef.
Canned Tomatoes: you’ll need one can of diced canned tomatoes for this recipe.
Green Chilies: you can use either mild or hot green chilies depending on what you prefer.
Apple Cider Vinegar: this helps to deglaze the pan and helps to tenderize the chuck roast.
Spices: to really make sure this pulled beef is flavorful, you’ll need a combination of bay leaves, chipotle powder, red pepper flakes, dried oregano, and paprika.
Step One: Heat a large heavy-bottomed skillet or dutch oven over medium-high heat. While the pan is heating, sprinkle a half tablespoon of salt on each side of the beef. When the pan is hot, add the coconut oil. Sear the beef for 7-8 minutes per side until it’s golden brown. Remove the meat from the skillet and place it in the slow cooker.
Step Two: Lower the skillet heat and then add the apple cider vinegar to deglaze. Next, add the onions and garlic to the skillet. Cook 3-4 minutes and then pour over the beef.
Step Three: Add all of the remaining ingredients to the slow cooker. Cook on high for 5-6 hours until the beef is tender and easily shreds with two forks.
Step Four: Make the fajita veggies by sautéing sliced bell peppers and onions in a skillet over high heat. Finish the veggies with a little salt and fresh lime juice.
Step Five: Assemble your burrito bowls. Start with romaine lettuce and then top with salsa, guacamole, cauliflower rice, fajita veggies, and the shredded beef. Serve with fresh limes and lots of cilantro. Enjoy!
The Best Toppings for Burrito Bowls
Once your beef is done cooking, you just shred it with two forks and assemble your bowls with your favorite burrito toppings, which is personally my favorite part. So let’s talk about those toppings, ok?
Topping Ideas:
romaine lettuce as the base
cauliflower rice or white rice rice
cilantro…lots of it (do not skip…unless you think it tastes like soap, then skip)
salsa or homemade pico de Gallo
avocado corn salsa
fresh jalapeños if you like a little kick
guacamole
fajita veggies (bell peppers and onions)
fresh lime juice…a whole lot of it (pretty pretty please don’t skip)
sour cream or Greek yogurt
Then, you just assemble your bowls, squeeze fresh lime juice over everything, sprinkle cilantro, and dig in.
Tips and Tricks for the Perfect Chipotle Beef Burrito Bowls
If you prefer, you can make the shredded beef in a dutch oven instead of in the slow cooker. Cook the beef in a dutch oven at 330 degrees for 3-4 hours until tender.
You can also use the shredded beef to make lettuce wrap or traditional tacos which are also absolutely delicious.
If you’re using cauliflower rice, just steam the frozen cauliflower in the microwave and add a squeeze of fresh lime juice and cilantro. BOOM. Easy cilantro-lime cauliflower rice.
Make a big batch of fajita veggies and chop up extra romaine lettuce if you’re meal prepping this recipe so that you can assemble the bowls quickly for lunch or dinner.
How to Store, Freeze, and Reheat
Store: If you have a tight fitting lid for your slow cooker then you can store the shredded beef in the slow cooker inside the fridge. Alternatively, once the beef has cooled completely, transfer it to an air-tight storage container and keep in the fridge for 3-4 days.
Freeze: this slow cooker shredded beef is a great freezer friendly recipe. I love to make a large batch and then freeze half for a rainy day. Once the beef has cooled, you can transfer it (and all of the onions, tomatoes, and juices) to a freezer safe container and then place in the freezer. The beef should be good for up to 3 months. When you are ready to reheat, allow the beef to thaw in the fridge first.
Reheat: The easiest way to reheat the shredded beef is either on the stove top or in the microwave. To do reheat on the stove, just heat a large skillet over medium-high heat. Once hot add the beef and cook until heated through. You can add a bit of oil if you want to prevent sticking. If using the microwave, just heat the beef for 30 seconds to a 1 minute at a time until warmed through.
I hope you give these Slow Cooker Chipotle Burrito Bowls a try! They are so easy to make and delicious! If you do give this recipe a try, let me know!
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Heat a large heavy-bottomed skillet over medium-high heat. While the pan is heating, sprinkle a half tablespoon of salt on each side of the beef. When the pan is hot, add the avocado oil. Sear the beef for 7-8 minutes per side until it’s golden brown. Remove the meat from the skillet and place it in the slow cooker.
Lower the skillet heat and then add the apple cider vinegar to deglaze. Next, add the onions and garlic to the skillet. Cook 3-4 minutes and then pour over the beef.
Add all of the remaining ingredients to the slow cooker. Cook on high for 5-6 hours until the beef is tender and easily shreds with two forks.
Make the fajita veggies by sautéing sliced bell peppers and onions in a skillet over high heat. Finish the veggies with a little salt and fresh lime juice.
Assemble your burrito bowls. Start with romaine lettuce and then top with salsa, guacamole, cauliflower rice, fajita veggies, and the shredded beef. Serve with fresh limes and lots of cilantro. Enjoy!
This was delicious! My kids are super picky, and they loved it! Adding it to our regular rotation. I’ve made a bunch of your recipes and every single one has been a hit. Thank you!!!
Im on my whole30 – Day 30! im ending it with this delicious dish.i cant resist with the smell so i ate it for breakfast. Egg, Avocado, lettuce and of course my chipotle beef. at it was amazing! Thank you Ash!
My husband made these tonight for us and they were incredible! Super easy, delicious, flavorful and we have leftovers for tomorrow! We topped with white rice, avocado, lime, salsa and fajita veggies. Will definitely make again. Adjusted the recipe slightly ti make the roast in an Instant Pot, but used all the same ingredients.
Delicious and so easy!! I did the oven method and my two pound roast was perfect after about 3 hours. I left out the red pepper flakes for my spice averse kids – it still had great flavor. Would definitely make again!
I loved this! So simple and so rewarding to just have dinner simmering away and then very easy assembly. Loads of ways to change it up and personalize it. Delicious!
This was PERFECTION! Great meal prep option. So flavorful you won’t get bored of it. I don’t have a slow cooker, but I used a dutch oven for 3 hours in a 325 oven.
This looks so good! Just wondering about the 1/3 c water and 1/3 c cider vinegar – I’m assuming they go into slow cooker, and then you use additional cider vinegar to deglaze pan? Is this correct?
Hi, Esther! no, you’ll just use the apple cider vinegar to deglaze the pan. The water will be added to the slow cooker with the remaining ingredients. Hope that helps!
Holy moly!!! This delicious made it for one healthier eating son and also was able to use the meat as a fajita for other not so healthy son this was divine!!!!
I have made this once before and am making again tonight. The first time we had it on salads and it was great. With the leftovers I froze and then later made enchiladas. Best enchiladas I have ever made!!! So needless to say, I am making this again tonight and once again the leftovers will be enchiladas. Thank you for sharing
I loved this! The taste was amazing. I used a Dutch oven so cooked it a little less time, covered. The meat was so tender and fell apart easily. Taste was fabulous!
I’ve made these before as burrito bowls but tonight made the beef as sandwiches on rolls with a garlic Mayo and pickles and they were AMAZING! This beef is so easy and versatile and now my family is hooked.
So much flavor!! This is the second dinner recipe we’ve made from your blog and it is SO GOOD. Burrito bowls have been saving us this summer and this was a delicious spin! Thank you!!!
I made this yesterday, and we used it for tacos. The beef was tender and flavorful, and it had the perfect amount of spice. I will definitely make this again!
Hi! I made this recipe tonight and just finished eating!! Wow the best slow cooker beef recipe I’ve ever made! The beer was sooooo tender and I loved the flavors! It will be so delicious for leftovers this week. Thank you so much!
A delicious and healthy way to use up a chuck roast! I was tired of the usual pot roast & potatoes dinner and this is exactly what we needed. Also a great taco filler! If you have kids I’d have halve the crushed red pepper, green chiles and chili powder.
I am currently making this for the second time! I served it a bit differently (regular cilantro lime rice, pinto/black beans, etc.) but otherwise followed the recipe exactly. Wait, I also seared the meat in bacon fat (oops)! Anyways, this meat is delicious and flavorful and moist and is easily one of the best recipes I’ve ever found online. It makes so much that my husband and I have leftovers throughout the week, and it truly is the perfect meal to reheat for lunches, etc. I am so excited to eat this again. It is 10/10 and one of my new favorites!
This recipe was fantastic! Easy to throw together and so flavorful and delicious. The leftovers were great as well and perfect for meal prepping! Will definitely make this a regular meal in our house!
I really wanna make this, it seems so good! However, my slowcooker is kinda tiny (i have a college dorm size slowcooker), what’s the best way to make this in a dutch oven instead? About 300 F for the same amount of time? Or is it maybe less time?
This was amazing! The quick extra step to brown the meat and cook the onions is so worth it! The meat is fall apart tender and delicious, and makes great leftovers for lunches!
I love most slow cooker recipes and this one is mo exception! I have made this recipe a few time and it is so delicious and easy. The meat is tender and so flavorful
This was so delicious! I made it in the InstantPot by increasing the water to 1 cup and set it for 70 minutes on high pressure then natural release for 30 minutes. So good!! Next time I’ll give myself more time and try it in the crockpot!
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This was delicious! My kids are super picky, and they loved it! Adding it to our regular rotation. I’ve made a bunch of your recipes and every single one has been a hit. Thank you!!!
★★★★★
I’m so glad y’all loved this one, Amy! Thanks for sharing!
This is a great recipe, easy to follow and really delicious. Thank you!
★★★★★
Im on my whole30 – Day 30! im ending it with this delicious dish.i cant resist with the smell so i ate it for breakfast. Egg, Avocado, lettuce and of course my chipotle beef. at it was amazing! Thank you Ash!
★★★★★
My husband made these tonight for us and they were incredible! Super easy, delicious, flavorful and we have leftovers for tomorrow! We topped with white rice, avocado, lime, salsa and fajita veggies. Will definitely make again. Adjusted the recipe slightly ti make the roast in an Instant Pot, but used all the same ingredients.
★★★★★
I’m glad you were able to make this work for you, Sophia! Thanks for taking the time to leave a review!
Delicious and so easy!! I did the oven method and my two pound roast was perfect after about 3 hours. I left out the red pepper flakes for my spice averse kids – it still had great flavor. Would definitely make again!
★★★★★
I loved this! So simple and so rewarding to just have dinner simmering away and then very easy assembly. Loads of ways to change it up and personalize it. Delicious!
★★★★★
Yay! I’m so happy you loved the recipe, Amy!
So, so good!
★★★★★
so happy you loved the recipe, Sarah!
This was PERFECTION! Great meal prep option. So flavorful you won’t get bored of it. I don’t have a slow cooker, but I used a dutch oven for 3 hours in a 325 oven.
★★★★★
This looks so good! Just wondering about the 1/3 c water and 1/3 c cider vinegar – I’m assuming they go into slow cooker, and then you use additional cider vinegar to deglaze pan? Is this correct?
Hi, Esther! no, you’ll just use the apple cider vinegar to deglaze the pan. The water will be added to the slow cooker with the remaining ingredients. Hope that helps!
Really excellent flavor, easy to follow recipe! Love doing this in the crockpot
★★★★★
Any other instant pot tips for this recipe? Can’t wait to make it!
Holy moly!!! This delicious made it for one healthier eating son and also was able to use the meat as a fajita for other not so healthy son this was divine!!!!
★★★★★
I have made this once before and am making again tonight. The first time we had it on salads and it was great. With the leftovers I froze and then later made enchiladas. Best enchiladas I have ever made!!! So needless to say, I am making this again tonight and once again the leftovers will be enchiladas. Thank you for sharing
★★★★★
I loved this! The taste was amazing. I used a Dutch oven so cooked it a little less time, covered. The meat was so tender and fell apart easily. Taste was fabulous!
★★★★★
I’ve made these before as burrito bowls but tonight made the beef as sandwiches on rolls with a garlic Mayo and pickles and they were AMAZING! This beef is so easy and versatile and now my family is hooked.
★★★★★
Can I sub the beef for chicken?
Hi Danielle! Absolutely! You are more than welcome to make this recipe work for you! Thanks for your question!
So much flavor!! This is the second dinner recipe we’ve made from your blog and it is SO GOOD. Burrito bowls have been saving us this summer and this was a delicious spin! Thank you!!!
★★★★★
This was so easy and had so much flavor! I don’t have a slow cooker so I did it in my pressure cooker for 20 min/pound and it turned out great!
★★★★★
I’m so glad you were able to make this recipe work for you, Deanna! Thanks for taking the time to leave a review!
Could you use flank or skirt steak in the slow cooker instead for this?
Hi Tiana, I wouldn’t recommend using those cuts for this recipe! Thanks for your question!
I made this yesterday, and we used it for tacos. The beef was tender and flavorful, and it had the perfect amount of spice. I will definitely make this again!
★★★★★
Thanks for leaving a review, Kimberly! I’m so glad you enjoyed the recipe!
Hi! I made this recipe tonight and just finished eating!! Wow the best slow cooker beef recipe I’ve ever made! The beer was sooooo tender and I loved the flavors! It will be so delicious for leftovers this week. Thank you so much!
★★★★★
You’re so welcome, Katelynn! Thank you for sharing!
A delicious and healthy way to use up a chuck roast! I was tired of the usual pot roast & potatoes dinner and this is exactly what we needed. Also a great taco filler! If you have kids I’d have halve the crushed red pepper, green chiles and chili powder.
★★★★★
I’m so glad you loved it, Haley! Thank you for taking the time to leave a review!
Any recommendations for cooking in the oven? This looks like heaven and I’m dying to make it!
This is a great takeout fakeout recipe. It definitely satisfies the burrito bowl craving. And, great for meal prep. What’s better than that?
★★★★★
So happy you loved it, Lauren!
I am currently making this for the second time! I served it a bit differently (regular cilantro lime rice, pinto/black beans, etc.) but otherwise followed the recipe exactly. Wait, I also seared the meat in bacon fat (oops)! Anyways, this meat is delicious and flavorful and moist and is easily one of the best recipes I’ve ever found online. It makes so much that my husband and I have leftovers throughout the week, and it truly is the perfect meal to reheat for lunches, etc. I am so excited to eat this again. It is 10/10 and one of my new favorites!
★★★★
Love hearing that, Lauren! Thank you for taking the time to leave such a thoughtful review!
I meant to give this 5 stars, oops, accidentally hit 4. Sorry!!!
★★★★★
This recipe was fantastic! Easy to throw together and so flavorful and delicious. The leftovers were great as well and perfect for meal prepping! Will definitely make this a regular meal in our house!
★★★★★
So glad you loved it, Melissa!
I really wanna make this, it seems so good! However, my slowcooker is kinda tiny (i have a college dorm size slowcooker), what’s the best way to make this in a dutch oven instead? About 300 F for the same amount of time? Or is it maybe less time?
Hi, Kira! I would say 300 degrees for three to four hours. Hope you love the recipe!
This was amazing! The quick extra step to brown the meat and cook the onions is so worth it! The meat is fall apart tender and delicious, and makes great leftovers for lunches!
Glad you loved it, Julie! Thanks for taking the time to leave a review!
I love most slow cooker recipes and this one is mo exception! I have made this recipe a few time and it is so delicious and easy. The meat is tender and so flavorful
Glad you enjoyed it, Cameron!
This was so delicious! I made it in the InstantPot by increasing the water to 1 cup and set it for 70 minutes on high pressure then natural release for 30 minutes. So good!! Next time I’ll give myself more time and try it in the crockpot!
So happy you loved it, Clarise! Thanks for sharing!
How would you prepare the beef for this using an instant pot.